Jellied Madrilene

The Soup Lady has discovered the concept that will soon be sweeping the internet: The Three Minute Blog, created by mg of Bad Samaritan. Here is The Joy's contribution: Jellied Madrilene, a Three Minute Soup.

The Description :
A cold soup that is salty, sweet and tangy at the same time. Don't omit the lemon at the end - that is what makes all the difference.

The Recipe :
Take one can of Campbell's Beef Consome and refrigerate it overnight. Open the can and dump gelled form into a soup bowl. I recommend Stangl's Golden Blossom as the dinnerware pattern of choice for this presentation. The creamy beige background flecked with brown and the signature brown rim is most complimentary to the cool, translucency of the consome. Here is where the artfulness comes into play. Use a fork to disturb the can-shaped soup until it resembles a mound of rough 1" cubes. The cubes should have a careless lack of precision about them; do not make them look as if they came out of an ice-cube tray. Squeeze 1 -2 teaspoons of fresh lemon juice over the top of the mound and garnish it with a two overlapping lemon slices that are thin
enough to read through. Use one single parsley leaf for an accent.

The Review:
Our panel of judges went to the test kitchens and gave this report:
The Mister: " What the hell is that?"
The College Man: "No, Ma.I'm not eating beef jello."
The Teen Queen: declined to participate.
The Cook: I don't care. I like it. It really does taste good, and even if it didn't, this is a fine example of the
Number One Rule around here: If it looks good, you will think it tastes good.

Comments

[jadedju]

The College Man and I would be seeing eye to eye on this one.

Oh, and the link to the 3 minute blog seems to need some fixing.

[jadedju]

Oy, I just realized that it is a very old link. Because this is a post from the way-back machine. Ignore me.

[Don McCurdy]

The first time I was exposed to Jellied Madreline soup was when I was a Purser on the LURLINE sailing back and forth from San Francisco to Honolulu and Los Angeles in 1951. It was on the menu and served in the dining room where the Pursers were privilged to eat with the Passengers. For a hick kid fresh out of a "Cow College" this was a new experience and I still remember how good it was. Glad to get your recipie. Thanks